Description
This homemade Enchilada Sauce is quick and easy to make, and it’s bursting with flavor! With a blend of spices and a touch of heat, it’s perfect for enchiladas, burritos, or any Mexican-inspired dish.
Ingredients
Units
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- 1 teaspoon olive oil (or butter, or oil of choice)
- 4 cloves garlic, minced
- 1/2 cup reduced-sodium chicken broth (or vegetable broth for vegetarian)
- 15 ounces tomato sauce
- 2 tablespoons chili powder
- 2 teaspoons dried oregano
- 2 teaspoons cumin
- 1 teaspoon onion powder
- 1/2 teaspoon sea salt (or to taste)
- 1/4 teaspoon black pepper (optional)
Instructions
- Sauté Garlic: Heat olive oil in a medium saucepan over medium heat. Add garlic and sauté for about 1 minute, until fragrant.
- Simmer Sauce: Add chicken broth, tomato sauce, chili powder, oregano, cumin, onion powder, salt, and pepper (if using) to the saucepan. Stir well. Bring the mixture to a simmer, then cover and reduce heat to maintain a gentle simmer. Cook for 10 minutes, stirring occasionally, until the sauce has thickened to your liking.
- Adjust Seasoning: Taste and adjust salt and pepper as needed. (It’s best to adjust seasoning after cooking, as the flavors and heat will have developed.)
Notes
- This recipe can be easily doubled or tripled to make a larger batch.
- For a smoother sauce, you can blend it with an immersion blender or in a regular blender until smooth.
- If you prefer a spicier sauce, add more chili powder or a pinch of cayenne pepper.
- This sauce can be stored in the refrigerator for up to 5 days or frozen for longer storage.
- Use this enchilada sauce to make delicious enchiladas, burritos, tacos, or as a topping for your favorite Mexican dishes.
Nutrition
- Serving Size: 1 Serving
- Calories: 40kcal
- Sugar: 4g
- Sodium: 180mg
- Fat: 1g
- Saturated Fat: 0g
- Unsaturated Fat: 1g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 2g
- Protein: 2g
- Cholesterol: 0mg
